Hospitality & Catering - Level 2

HOC2
Course Description

Teacher in Charge: N. Peddle

The New Zealand Certificate in Cookery – Level 2 is the perfect introduction to all the essentials and know-how you need to start cooking as a professional. 

Hospitality Skills will give you a solid understanding of
what it takes to be successful in this exciting industry.
There is a practical focus on food handling and espresso
coffee making along with workplace health and safety.
You will learn the versatile skills to enable you to work in
the industry or to move onto further training.







Course Overview

Term 1
The following units will be delivered during this term
US 167 -Practice food safety methods in a food business
US 17286-Prepare and present pressed coffee for service

Term 2
The following units will be delivered during this term
US 22234- Compare characteristics of International dishes and prepare and present
US 17285- Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages

Term 3
The following units will be delivered during this term
US 13285-Handle and maintain knives in a commercial kitchen
US 13280-Prepare fruit and vegetable cuts
US 17285-Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages

Term 4
The following units will be delivered during this term
US 13281-Prepare and present basic sandwiches
US 17285-Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages

Pathway

Hospitality & Catering - Level 3

Hospitality: Chef, Baker, Bar Manager, Bartender, Front of House, Caterer, Cafe Manager, Tourism, Hotel/Motel Receptionist, Barista, Accommodation Manager, Catering Manager, Event Manager, Hotel Manager, Restaurant Manager, Chef, Waitress, Waiter, Tour Guide, Retail Manager, Receptionist, Cafe Worker, Kitchenhand, Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Bar Tender, Housekeeper, Hotel/ Motel Receptionist, Food marketing, Barista., Nutritionalist

Contributions and Equipment/Stationery

$150


Prerequisites

If you did not take a pathway course at Level 1, or achieved fewer than 14 credits in that course, you will need HOD approval.


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 22234 v5 Compare characteristics of international dishes and prepare and present international dishes
2
I
4
U.S. 17287 v7 Prepare and present filtered coffee for service
2
I
2
U.S. 17286 v8 Prepare and present pressed coffee for service
2
I
2
U.S. 17285 v9 Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
2
I
4
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
2
I
2
U.S. 13281 v6 Prepare and present basic sandwiches for service
2
I
2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
2
I
2
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
Total Credits

Total Credits Available: 22 credits.
Internally Assessed Credits: 22 credits.

Pathway Tags

Hospitality: Chef, Baker, Bar Manager, Bartender, Front of House, Caterer, Cafe Manager, Tourism, Hotel/Motel Receptionist, Barista, Accommodation Manager, Catering Manager, Event Manager, Hotel Manager, Restaurant Manager, Chef, Waitress, Waiter, Tour Guide, Retail Manager, Receptionist, Cafe Worker, Kitchenhand, Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Bar Tender, Housekeeper, Hotel/ Motel Receptionist, Food marketing, Barista., Nutrition, Nutritioni


Disclaimer

POLICY
It is the policy of Tauranga Boys’ College to have school-wide policies that inform parents and students of the criteria for administering all Assessments for National Qualifications.